This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Utensils
Medium Bowl
Rolling Pin
Step 1
In a medium bowl, stir yeast into warm water until dissolved. Add remaining dough ingredients and stir vigorously to combine, then cover and let rest for 1 hour.
Step 2
Install SearPlate in the bottom level of the unit, then close door. Select FRESH PIZZA, set temperature to 450°F, and set time to 12 to 15 minutes (depending on desired doneness). Press the setting dial to begin preheating.
Step 3
While unit is preheating, lightly coat a rolling pin with flour, then roll dough into a 10-inch round circle. With your hands, push the center of the dough to create a well, then pull the center of the dough out to create a thicker than average crust. The center should be about 1-inch thick, while the crust should be about 1 1/2-inches thick. The final pizza should be 12 inches in diameter.
Step 4
Transfer pizza dough to a sheet of parchment paper. Top the dough with sliced mozzarella, shredded mozzarella, pepperoni, and sausage. Evenly cover with crushed tomatoes.
Step 5
When unit has preheated, open door, then transfer the pizza on the parchment paper to hot SearPlate.
Step 6
Remove parchment from bottom of pizza after 4 to 5 minutes of cooking, sliding pizza directly onto the SearPlate. Continue cooking.
Step 7
When cooking is complete, carefully remove pizza from the hot SearPlate. Let pizza cool for 5 minutes, then garnish with Parmesan and fresh basil. Serve warm.
In a medium bowl, stir yeast into warm water until dissolved. Add remaining dough ingredients and stir vigorously to combine, then cover and let rest for 1 hour.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Step 2 of 7
Install SearPlate in the bottom level of the unit, then close door. Select FRESH PIZZA, set temperature to 450°F, and set time to 12 to 15 minutes (depending on desired doneness). Press the setting dial to begin preheating.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Step 3 of 7
While unit is preheating, lightly coat a rolling pin with flour, then roll dough into a 10-inch round circle. With your hands, push the center of the dough to create a well, then pull the center of the dough out to create a thicker than average crust. The center should be about 1-inch thick, while the crust should be about 1 1/2-inches thick. The final pizza should be 12 inches in diameter.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Step 4 of 7
Transfer pizza dough to a sheet of parchment paper. Top the dough with sliced mozzarella, shredded mozzarella, pepperoni, and sausage. Evenly cover with crushed tomatoes.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Step 5 of 7
When unit has preheated, open door, then transfer the pizza on the parchment paper to hot SearPlate.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Step 6 of 7
Remove parchment from bottom of pizza after 4 to 5 minutes of cooking, sliding pizza directly onto the SearPlate. Continue cooking.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
Step 7 of 7
When cooking is complete, carefully remove pizza from the hot SearPlate. Let pizza cool for 5 minutes, then garnish with Parmesan and fresh basil. Serve warm.
DOUGH
2 teaspoons
dry yeast
240ml
warm water
300g
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
64g
cornmeal
TOPPINGS
227g
fresh mozzarella, sliced
113g
shredded mozzarella
138g
pepperoni slices
100g
crumbled Italian sausage, cooked
366g
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
DOUGH
2 teaspoons
dry yeast
1 cup
warm water
2 1/2 cups
2 1/2 cups all-purpose flour, plus more for coating
2 tablespoons
olive oil
1 teaspoon
granulated sugar
1 teaspoon
kosher salt
1/2 cup
cornmeal
TOPPINGS
8 ounces
fresh mozzarella, sliced
1 cup
shredded mozzarella
1/2 cup
pepperoni slices
1 cup
crumbled Italian sausage, cooked
11/2 cups
crushed tomatoes
Shredded Parmesan cheese, as desired
Fresh basil leaves or parsley leaves, chopped, as desired
